STANDARDIZATION OF JELLY PREPARATION FROM GRAPE-GUAVA BLENDS

Coloured jelly was prepared by using 3 grape varieties namely, 'Lomant o', 'Madeleine Royal' and 'Beauty seedless - Ruby red hybrid'. It was observed that all the 3 varieties separately as well as in mixed form were unable to form a desirable jelly due to their inadequate pectin c ontent and high acidity. Therefore, grape juice was mixed with guava e xtract in 20:80, 40:60 and 60:40 ratios. Of these, grape:guava blend i n the ratio of 40:60 scored the highest for colour, flavour, consisten cy and overall acceptability by sensory evaluation.